Prawn Jalfrezi
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion (thinly sliced)
- 3 Garlic clove (crushed)
- 15 g Fresh ginger (grated)
- 1 tsp Cumin
- 0.5 tsp Ground turmeric
- 0.5 tsp Dried chilli flakes
- 2 tablespoons Curry powder
- 400 g Chopped tomatoes (canned)
- 1 Red bell pepper (thinly sliced)
- 1 Green bell pepper (thinly sliced)
- 100 ml Vegetable stock
- 200 g Raw king prawns
- 10 g Fresh coriander (cilantro) (finely chopped)
Method
- Heat 1 tbsp Vegetable oil over a low heat an add 1 Onion. Cook until softened - about 4 minutes.
- Add 3 Garlic clove, 15 g Fresh ginger, 1 tsp Cumin, 0.5 tsp Ground turmeric, 0.5 tsp Dried chilli flakes and 2 tbsp Curry powder. Stir well and cook for a further 1 minute.
- Add 400 g Chopped tomatoes, 1 Red bell pepper, 1 Green bell pepper and 100 ml Vegetable stock. Season to taste and cook over a low heat for 10-12 minutes or until the sauce has reduced.
- Stir in 200 g Raw king prawns and cook for a further 4 minutes.
- Remove from the heat and stir in 10 g Fresh coriander (cilantro).